Sunday, November 20, 2011

Roasted Butternut And Red Pepper Soup

I've had roasted red pepper and tomato soup and loved the flavor combination.  I found a surplus of cooked squash in the deep freeze.  Hmm, what to do?  I decided to combine the butternut squash with the red pepper soup and it was a delightful fast flavorful soup.  The addition of pasteurized refrigerated crab made it a meal.    The added benefit of another vitamin rich veggie and a subtle thickening without using heavy cream.  Bonus!  A dash of chili oil gives it extra zing!

3 tbsp of olive oil
1 large yellow onion, chopped
2 garlic cloves minced
1/2 tsp of thyme, dried and crumbled in your fingers to release aroma
1 tsp of marjoram, dried and crumbled
1 12 ounce jar of roasted red peppers, drained
2 packages of frozen butternut squash, thawed but not drained
1 can of beef broth, low salt
1 can of chicken broth, low salt (14 1/2 oz)
two strips of fresh lemon zest (zest remaining lemon for topping, fine grate)
1/2 lb. of fresh claw crab meat ( lump if you can afford it), all shell removed  (totally optional, soup is good without it)
salt and pepper
lemon zest, minced chives or parsley as garnish
chili oil or lemon oil as a flavor punch drizzle

Heat oil in large sauce pan over moderate heat for a few minutes, add onions, garlic, herbs and cook until fragrant and soft.
Add drained roasted red peppers, defrosted squash, both broths and the strips of lemon zest.  Bring to a low simmer, cover and cook for 20 minutes.  Remove lemon zest.
Cool slightly and then puree in batches in a blender.
Return to low heat, keep warm, taste and add salt and pepper to taste.  Add crab meat and heat gently.  Serve with crusty french bread (preferred) or a dinner roll, if that is what you have on hand.  ~wink~

After blending and stirring in crab, reduced on low.  

In my bowl with a drizzle of chili oil.  

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